Chettinad Pepper Chicken is a dish that is native to the Chettinad region in Tamil Nadu, India. It is a popular dish in South India and is served with rice.
The dish has been influenced by the Portuguese traders who arrived in India during the 16th century. The spices used in this dish are mostly bought from the Portuguese traders who had settled down in the region.
Chettinad Pepper Chicken
- 450 to 500 g Chicken boneless, skinless, chopped
- 2 tbsp Oil
- 1 1/2 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 3/4 tsp Fennel Seeds
- 3/4 tsp Urad Dal soaked, drained
- few Curry Leaves
- 1 Bay Leaves
- 1 Cloves
- 1/2 inch Cinnamon stick
- 1/2 tsp Cardamom Powder
- 1/4 tsp Turmeric Powder
- 1/2 to 1 tsp Garlic Paste
- 1 Onion medium, finely chopped or minced
- 1/2 to 1 tsp Ginger Paste
- 2 Tomatoes small, finely chopped
- as per taste Salt
- 3 tsp Black Pepper Powder
- handful Coriander Leaves chopped
- Heat oil in a pan over medium flame.
- Add the fennel seeds, urad dal, cumin seeds, coriander seeds, bay leaves and cinnamon for a minute or two.
- Add the turmeric powder, cardamom powder, ginger garlic paste and onions.
- Saute for 3 to 5 minutes.
- Add the tomatoes and cook for another 3 to 5 minutes.
- Add the chopped chicken pieces and pour 1/4 to 1/2 cup of water.
- Bring to a boil and reduce flame to low.
- Cover the pan with a lid and cook for 20 minutes or until the chicken is cooked.
- Remove the lid and increase the flame to medium.
- Add pepper powder and cook until slightly thickened.
- Garnish with coriander leaves and remove from flame.
- Serve hot with cooked rice.